Spinach Artichoke Dip

1 box frozen chopped spinach, thawed
1 cup sour cream
1/2 cup grated Parmesan Cheese
1 cup shredded mozzarella cheese
8 oz cream cheese, softened
2 cloves garlic, crushed
1/2 tsp freshly ground black pepper, plus more as needed
1 tsp hot pepper sauce, plus more as needed
1 (14 oz) can artichoke hearts, drained and chopped
pita bread, broiled till lightly browned, baked tortilla strips, carrots
and celery sticks, for serving

Preheat oven to 350 degrees F.
Squeeze all excess liquid from spinach, mix with sour cream, Parmesan,
1/2 cup of the mozzarella, the cream cheese, garlic, pepper and hot
sauce. Mix until just blended. Add artichokes and mix again. Place in a
1-quart baking dish. Top with remaining mozzarella. Bake until bubbly,
about 30 minutes. Serve with carrot and celery sticks or baked tortilla
strips or pita bread chips.

Spinach Chicken Parmesan

1/2c Parmesan Cheese
1/2c bread crumbs(italian seasoned, or add seasoning)
1 large egg
4 bnlss/sknlss chicken breasts
1/4c diced onions
4tsp flour
4tsp butter
2/3c milk
2(10oz)pkg frozen spinach, thawed and squeezed dry
6 slices mozzarella cheese
pasta and sauce of choice

*Preheat oven to 350F
*Rinse and pat dry the chicken breasts, place them between plastic wrap on a cutting board or counter and pound them to about 1/4 inch. They will look like they doubled in size, it was cool.
*Dip breasts in beaten egg, then in a mixture of the breadcrumbs and Parmesan cheese, and place in large casserole dish. I used my round baker from PC. Whitney's right, the bottom gets just as crisp as the tops in those things, no soggy chicken.
*In skillet, melt butter, add onions and brown, then stir in flour. Add milk all at once and continue to simmer and stir until bubbly. Stir in spinach and then spoon mixture onto each chicken breast. Place slices of mozzarella over chicken to cover(doesn't have to completely cover) the spinach mixture.
*Bake at 350F for 30-35 minutes until chicken is cooked through. I found I only needed the 30mins.
*Cook your pasta and warm sauce while chicken is in oven. Place a small mound of pasta on one side and slightly overlap with chicken breast, then spoon sauce across both. Pretty and pretty tasty!

This was a combo of several different Chicken Parm recipes from Allrecipes.com. I couldn't find one I really loved, so I mixed ingredients and techniques from about four of them. I served this with a mixed green salad and even Bubba was loving this chicken.

FYI: The Italian seasoning is to taste. I used the seasoned breadcrumbs and I thought it was perfect, but Matthew said he would like a little more kick. :)

Easy Florentine Rolls

4 green onions, chopped
2 cloves garlic, minced
2 tblsp. olive oil
1 6 oz. pkg. fresh baby spinach leaves
1/4 cup snipped fresh basil (I just used dried basil)
1/2 tsp. salt
1/4 tsp. black pepper
1 13 oz. pkg. refrigerated pizza dough
1/4 cup crumbled feta cheese
2 tblsp. toasted pine nuts
1 tblsp. butter, melted
1/4 cup finely shredded Parmesan cheese

Preheat oven to 375 degrees. Grease twelve 2 1/2 inch muffin cups; set aside. In a large skillet, cook green onions and garlic in 1 tablespoon of olive oil until tender. Add spinach and basil; cook and stir over medium heat just until wilted. Drain off excess liquid. Stir in salt and pepper. Set aside.
On a well-floured surface, unroll pizza dough and shape into a 12x8 inch rectangle. Brush surface of dough with the remaining olive oil. Spread spinach mixture to within 1 inch of the edges of dough. Sprinkle with feta cheese and pine nuts. Starting with one of the long sides, roll dough into a spiral.
Slice roll into 12 pieces. Place cut side up in prepared muffin cups. Brush with butter and sprinkle Parmesan cheese on top. Bake for 18-20 minutes. Carefully remove from cups and serve warm. Makes 12 rolls.

Tip: I made these for the Pampered Chef party last weekend, and I would use more baby spinach leaves and cheese, because you could taste more of the pizza dough then the rest of the ingredients! Other than that, they were pretty good!

FYI- this was an award-winning recipe in the Better Homes and Gardens Magazine!

Chicken and Spinach Quiche

2 unbaked deep dish pie crusts
4 cup chopped, cooked chicken
1 cup shredded swiss cheese
1 10 oz. package frozen chopped spinach cooked & drained
1/4 cup chopped onion
2 eggs slightly beaten
3/4 cup Miracle Whip Light
3/4 cup milk
1/2 tsp dried basil
black pepper
sprinkle top w/ parmesan cheese

Prick crusts with fork, bake at 375 degrees for 10 minutes. Remove from oven.
In a large bowl toss chicken, cheese, spinach and onion. Spoon into crusts.
Stir remaining ingredients together and pour over chicken mixture.
Bake at 350 degrees for 40 minutes or until golden brown*. Remove from oven and let set up for 15-20 minutes.
*Lay a piece of foil lightly over each quiche until the last 15-20 minutes so they don't get too dark. Sometimes they need more than 40 minutes.

This is my Mother-in-Law's recipe. It's really yummy and I usually freeze one of the quiches for later because it makes a lot for 2 people. And although quiche is usually considered a "girly" food, my husband really likes this one. It's more chicken and spinach than egg.